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buttermilk scones on a serving board
cookingwithmykids

Buttermilk scones

Buttermilk scones light and fluffy and perfect for afternoon tea. No need for cutters, these tear and share scones are so easy even kids can make them.
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Prep Time 30 minutes
Cook Time 15 minutes
Total Time 45 minutes
Servings: 8
Course: Afternoon tea
Cuisine: British
Calories: 223
Ingredients Method Notes

Ingredients
  

  • 325 g (2 ½ cups) self raising flour
  • 40 g (3 tablespoons) golden caster sugar
  • ¼ tsp salt
  • 75 g (¾ stick) butter
  • 284 ml pot buttermilk
  • clotted cream and/or jam to serve

Method
 

Pre-heat the oven to 220C/200C Fan/gas 7 and lightly grease or put baking paper on to a large baking tray
    Mix the flour and butter
    1. Measure the flour, and salt into a small bowl and then tip into a large mixing bowl. 
    2. Measure the butter, chop into little pieces and add to your mixing bowl.
    3. Rub the butter and flour together between their fingers until you have a breadcrumb type texture. Don’t mix it too much and you’ll keep your scones light and fluffy.
    Add the sugar
    1. Measure the sugar into a small bowl and add to your mixing bowl and give it a mix.
    Add the buttermilk
    1. Make a well in the middle of your bowl and add the buttermilk. Stir it all together with a round bladed knife until it forms a soft, sticky dough.
    Make the scones
    1. Tip the scone mixture on to a lightly dusted work surface and knead a few times just to get rid of the cracks. Shape it into a round and put on your baking tray.
    2. Pat the dough gently with your hands until its about 20cm across.  Cut it into eight wedges and very gently prise them apart.
    3. Bake for 12-15 minutes until risen and golden.
    4. Cool on a wire rack.
    5. It’s best served fresh on the day of baking with clotted cream and/or jam.

    Notes

    Try not to mix it too much or the scones may become tough.
    It’s best served fresh on the day of baking with clotted cream and/or jam.